Manufacture of bread.



fi eecifieation of Letters Patent.

Patented Nov. 12, 912.

wing. Urigimil application filed. Qcieber 3D, 1908, Serial No. 460,337. Divided and thisiepglication filed may 5, 1915. Serial No. 559,8123.

To all "whom if may concern:

Be if. known that L Greener) Lear, a subeet of the King mt Brihain and ireend, and residing :is liormby, in l he county runcester, llliigl: 21d, have invenled :1 eerv iii-(in confin in 1 l p rnieiiiiiiii b eenhiinin" w eciting the n er oil 1' while they in lha:

Y J and -s la'eniniein tinned until substantially all the dough has been ae'l'ed upon When it is allowed to stand for a furiher period before being placed in (he even. As an example 01' the prepared "form of the proeees Where the periodl GiZWEQIi the enmplel'ion 0 nixing and the placing of (he doubh in the oven is to be about four hem-s the dough is treated after the lapse of three hours and is allowed to Stand for at least half an heur before being placed in the oven efi'er the end of the aeration. It will be imd lood, however, that as above indicated thorough stretcl'iing and permeai'ien of the dough may be effected at any time after he Whole 0 the ingredients have been mixed but I have found that a marked increase in size of lee-i and a decided Whitening ml the dough occurs ii? the dough be heated by the process after the lapse of one quarter or more of the period of fermeninlimi. As the inlrodueiien 0f air or gas usually enum :2 lempornry decrease in the volume of the dough i 'self it is for most r hle re allow the dough to lees/c hell an hour after the 1 e Win}. eir er before placi it in i'he even so illl'rll the dough may win its former.- velume and the full ine iirvnlume of he bread realized. It is round that the most marked results are obmined Wii'h the lower grades of flour.

wish it l5, be undereteod that the Word high as need herein is intended to refer all the ingredients to the nurse 2 been brought iegether, Further it will be nnclersteed ill-e1; the method 01: eirgosing the action of the may be provided always ert of its F mentm "d mat er suhdi died to per; of ii; re rhe relentim of 2 by Let riil'zliill ense 0'? a part of said period 0f rernienmhim in ii suitable eenteinlng free oxygen under pressure.

4 pr; for he treatment of dough mg 11) sulxlividing the same after the lapse ofzi m; of end Ll! .Ung its normal peim'eneien what riod of fermentation in a free oxygen containing gaseous atmosphere and recombining the same in this atmosphere, as set forth.

3. A process for the treatment of dough consisting in allowing the dough to rest after complete mixing of its ingredients for apart of its normal period of fermentation and subdividing it in a free oxygen containing gaseous atmosphere under pressureand recombining the dough particles while still in this gaseous atmosphere.

4. A process for the treatment of dough in which the same after standing for a portion of its normal fermentation period is impregnated with a gas containing free oxygen by forcing the same into it under pressure throughout its mass, as set forth.

5. A process for the treatment of dough consisting in permeating the sameafter the lapse of a part of, the normal period of fermentation with a free oxygen containing gas and after the completion of permeation allowing the same to remain undisturbed for a further period before baking; set forth.

6. A process for the treatment of dough consisting in permeating the same With a suitable gas containing free oxygen after the lapse of atleast a quarter of its period of fermentation and after the completion of permeation allowing the dough to remain undisturbed for at least half an hour baking; as set forth.

7. A process of dough treatment in which dough after standing for at least one quarter of its fermentation'period is permeated by a before suitable free oxygen containing gas forced into it throughout its mass to effect stretching and aeration and is then allowed to stand substantially undisturbed at least half an hour before baking; as set forth.

8. A process for the treatment of dough for bread in which the Whole of the ingredients of the bread are mixed into dough, the dough is then allowed to stand for a portion of the normal period during which dough is allowed to stand before baking and is then permeated with a suitable gas containing free oxygen; as set forth.

9. In the manufacture of bread a process 

